At the risk of sounding dramatic, your show, Kitchen Conundrums, has changed my life as a cook and a baker. I LOVE it and have learned more in the few hours I have watched it than all my years (over 30) in the kitchen. Thank you!!!
Since a pumpkin pie has to cook for a good while in the oven, how does a blind baked shell not get overly brown or burned? I'm asking you this because your methods appear to be perfect. Such a beautifully rounded & rolled pie crust. Thank you!☺
His demo....his technique...his explanation...and his result was EXCELLENT. I had to add this video to my cooking playlist. I'm making a SALMON QUICHE next week and this crust recipe is just what I need. :-)
Thank you so much!! I have struggled with pate brisee for years, trying to get it right with hands, sometimes yes, sometimes a bomb. This method is perfect. The water is always the issue, and this mixes the water perfectly. Very much appreciate your post!
Ohmygoodness. When you crumbled up the parchment paper so it would actually fit in the pie crust without popping up all over...my mouth literally fell open. Brilliant!! I’m going to attempt my first pie crust, so of course I came here first for a demonstration. That’s my M.O. for any new cooking project now. Thanks, Thomas Joseph!
Thomas Joseph, where have you been all of my life. I went to Culinary School and didn't learn what you taught me here. More than great video -- holy cow. You're good, the best I've seen. Thank you. I hope I see more of you here.
WOW! So many awesome tips (the plastic wrap with the crumbs, the crumbling of parchment paper); You earned yourself a subscriber with this one vid. Keep the great tips coming!
Thank you, thank you, thank you. I made this for the first time today, and I love it. I even had left over dough, so I cut out shapes and coated them with cinnamon and sugar and baked them. Buttery, flaky goodness. Thank you so much
I’ve made quite a few pie crusts and they’ve all turned out pretty well. I don’t make (sweet) pies that much but I love making chicken pot pie. I used this recipe today for individual chicken pot pies and it was awesome. It was the best bottom crust I’ve ever had for my CPP, even with the wet insides, the bottom cake out super flakey. Thank you for this video I’m only going to use this recipe from now on. For the record I did use the “butter flavor” crisco. I loved it and so did my bf.
My solution on butter is to freeze and grate frozen butter into flour mixture. Use this for great fluffy biscuits as well. For soggy crust on double crust pie; preheat oven and paint egg wash on bottom crust. Bake for 5 minutes just to seal bottom crust. Then fill pie and put top crust on with little egg wash to glue layers together and crimp together.
+Jan Strain I watched a video where this method was used and it looks absolutely terrific. I haven't tried it yet--have to start my Xmas baking. Really looking forward to making a pie crust this way. No need to get out the food processor that will just need to be washed. Thanks for reminding me about this method.
@@ianscianablo4674 use the grating attachment of the same food processor to grate the butter. Take the attachment out and then add the dry ingredients and finish just like he did with the blade.
MRS Neil Lindsay ---- Very excellent tutorial. I live at high elevation and have had nothing but grief trying to make a decent pie crust (and I am a good cook!) I think this will work nicely. Thank you, Thomas! You are a super teacher
Excellent video! I especially loved the trick with the plastic wrap. Of note, I think it’s a lot easier cleanup to just use a heavy duty pastry cutter. Definitely don’t use one of those that is made of flimsy wire, though. You want a pastry cutter that doesn’t deform when you put pressure on it because you’ll need to be able to cut through that cold butter.
This is the first time I've seen someone using the "plastic wrap rolling" technique that I've been using for years. Here's an extra tip for that: When I need a square or rectangular dough, I use the 'four sides' method as Chef Thomas does, but I don't round the corners. If I need a round dough, I fold in 6 sides (like a hexagon). Also, if you are baking the pie filling - don't forget to lightly coat the pie dough with egg white to prevent a soggy crust. Do this right before you add the filling. It works on baked and unbaked pie shells. (Do not do this if the filling does not require baking, due to possible salmonella contamination.)
+Jun Kim Another tip to prevent soggy bottom pies is to add something to the bottom that will absorb the moisture. Most recipes I've seen use breadcrumbs, oats or even flour, but my favorite was cookie crumbs, for obvious reasons.
lol one day my pie shell will look as good as the pie crust you showed in the beginning of the video. Thank you for your vlog my pie shells will get better.
Re: Food Processor - are you using a plastic blade or metal blade ? Good demo, one of the best I have seen...now for the actual doing it. Thanks for great demo. Earle Goodwin
Hi! I don't know if this will get any response, given how old the video is, but I have been wondering if I can bake the crust later on along with the filling? And if so, how will this affect the baking time and temperature?
Great video. what amount of beans did you use? (1/2 to 3/4 full?) . Also any tips when using a convection oven with no way to control fan speed (will this cause shrinkage?)
Love how friendly and helpful you are :) My conundrum is regarding muffin and cake tops! Sometimes they peak rather horribly and are entirely uncooked inside. Why is that?
+crumbs31 Temperature too high. The outsides of the dough rise up, while the inside does not have enough time to heat up and cook through. Try a good oven thermometer and keep the heat to baking temperature (180C), not higher.
I tried the beans on the crust. Unfortunately, should've waited until it cooled a little. While removing the paper, a little stuck to the crust, and wham, on to the floor went most of the pie crust guess I'll spray a little non stuck stuff to the bottom of the parchment paper next time. I love the hint about crunching the paper though as I'm doing this also for my cookies. Makes it much easier to handle.
Outstanding presentation.. clear, concise instruction without the 'fluff'.. visuals and camera work are perfection! Well done, indeed.
At the risk of sounding dramatic, your show, Kitchen Conundrums, has changed my life as a cook and a baker. I LOVE it and have learned more in the few hours I have watched it than all my years (over 30) in the kitchen. Thank you!!!
Since a pumpkin pie has to cook for a good while in the oven, how does a blind baked shell not get overly brown or burned? I'm asking you this because your methods appear to be perfect. Such a beautifully rounded & rolled pie crust. Thank you!☺
I have tried SO many blind crust recipes and this one is THE BEST! Finally an easy way to make a good crust without a headache! Found my new favorite
His demo....his technique...his explanation...and his result was EXCELLENT. I had to add this video to my cooking playlist. I'm making a SALMON QUICHE next week and this crust recipe is just what I need. :-)
This is the best explanation of blind baking and pie crust I have watched! I will follow!
Thank you so much!!
I have struggled with pate brisee for years, trying to get it right with hands, sometimes yes, sometimes a bomb. This method is perfect. The water is always the issue, and this mixes the water perfectly. Very much appreciate your post!
Nice job Thomas!! I really like the way you talk through the process.
Ohmygoodness. When you crumbled up the parchment paper so it would actually fit in the pie crust without popping up all over...my mouth literally fell open. Brilliant!! I’m going to attempt my first pie crust, so of course I came here first for a demonstration. That’s my M.O. for any new cooking project now. Thanks, Thomas Joseph!
I love you Chef Thomas Joseph! feels like in a baking class! thanks Sir! God bless you!
Thomas Joseph, where have you been all of my life. I went to Culinary School and didn't learn what you taught me here. More than great video -- holy cow. You're good, the best I've seen. Thank you. I hope I see more of you here.
WOW! So many awesome tips (the plastic wrap with the crumbs, the crumbling of parchment paper); You earned yourself a subscriber with this one vid. Keep the great tips coming!
What took u so long? 😉😀
@@pinaytunay
M on in in in hgv TV f FCC
She learned that when she was in the BIG HOUSE 🏠
What an immaculate explanation. Thank you very much. You are so amazing.
I’ve cooked for years but just started baking a couple weeks ago. You just made baking more fun and easier for me. Thanks.
My favorite part was the thumb and index finger crimping tip. So simple but perfect and clever looking.
Thank you, thank you, thank you. I made this for the first time today, and I love it. I even had left over dough, so I cut out shapes and coated them with cinnamon and sugar and baked them. Buttery, flaky goodness. Thank you so much
Thomas Joseph, I enjoy your classes and you make everything work out in the kitchen...THANK YOU!!🥰
Works like a charm EVERYTIME!
I made this crust for my apple pie and it came out delicious nice and flaky and buttery flavor.
I’ve made quite a few pie crusts and they’ve all turned out pretty well. I don’t make (sweet) pies that much but I love making chicken pot pie.
I used this recipe today for individual chicken pot pies and it was awesome. It was the best bottom crust I’ve ever had for my CPP, even with the wet insides, the bottom cake out super flakey.
Thank you for this video I’m only going to use this recipe from now on.
For the record I did use the “butter flavor” crisco. I loved it and so did my bf.
My solution on butter is to freeze and grate frozen butter into flour mixture. Use this for great fluffy biscuits as well. For soggy crust on double crust pie; preheat oven and paint egg wash on bottom crust. Bake for 5 minutes just to seal bottom crust. Then fill pie and put top crust on with little egg wash to glue layers together and crimp together.
+Jan Strain I watched a video where this method was used and it looks absolutely terrific. I haven't tried it yet--have to start my Xmas baking. Really looking forward to making a pie crust this way. No need to get out the food processor that will just need to be washed. Thanks for reminding me about this method.
It can be dangerous grating frozen butter. I know it's a clumsy unsafe process.
Ian scianablo I am not sure why grating butter is dangerous.
@@ianscianablo4674 use the grating attachment of the same food processor to grate the butter. Take the attachment out and then add the dry ingredients and finish just like he did with the blade.
@@mrbear1302 Wow! I'll have to look for that. Don't know where I put it. Just don't like using the cheese grater. Thank you!!!
I loveee this guy.... learn so much from him
This is a great channel! I only caught sight of you folks in recent times, but it’s now among my favourite channels.
MRS Neil Lindsay ---- Very excellent tutorial. I live at high elevation and have had nothing but grief trying to make a decent pie crust (and I am a good cook!) I think this will work nicely. Thank you, Thomas! You are a super teacher
I was blind but now I see...and bake! Thank you!!!
So many details that's so important for baking 👏👏thank you so much for great presentation, good luck 🧡💛💚
I've tried all the methods and THIS one was the best for a novice baker! (...and this is the prettiest edging)
I followed your video instruction and made the BEST pie crust I have ever made!! Thank you!!
Excellent video! I especially loved the trick with the plastic wrap. Of note, I think it’s a lot easier cleanup to just use a heavy duty pastry cutter. Definitely don’t use one of those that is made of flimsy wire, though. You want a pastry cutter that doesn’t deform when you put pressure on it because you’ll need to be able to cut through that cold butter.
WOW amazing easy pie crust , thank you !!
this crust baked perfectly with my pumpkin pie! Thumbs Up!
So did you do as he did, than afterwards fill it with your pumpkin pie filling and baked again? Did the edges of the pie remain okay? Thanks
Cleopatra Simmons ..that's my concern. The pie crust is getting baked twice.
this was so helpful now i know to use wrap and crumble up the parchment paper thanks for the tips keep up the good work.
Fantastic presentation--bravo!
very thorough and easy to follow.
This is the first time I've seen someone using the "plastic wrap rolling" technique that I've been using for years. Here's an extra tip for that: When I need a square or rectangular dough, I use the 'four sides' method as Chef Thomas does, but I don't round the corners. If I need a round dough, I fold in 6 sides (like a hexagon). Also, if you are baking the pie filling - don't forget to lightly coat the pie dough with egg white to prevent a soggy crust. Do this right before you add the filling. It works on baked and unbaked pie shells. (Do not do this if the filling does not require baking, due to possible salmonella contamination.)
Here is another pie crust master after the great No 1 We enjoyed your pie
WOOW! I never have thought of some of this logic when baking!
Thanks so much for such great explanation of this pie crust.
Totally awesome, I like the Saran tip to help form the disk & bench scraper to help form edges. Thanks!
I tried it and it worked out great! Thanks and a thumbs up.
Beautiful pie crust 😍
great instructions it solve d all my pie crust conundrums
it's not sarcasm. it really solved the problem's I was having. thanks
+Jun Kim Another tip to prevent soggy bottom pies is to add something to the bottom that will absorb the moisture. Most recipes I've seen use breadcrumbs, oats or even flour, but my favorite was cookie crumbs, for obvious reasons.
Too bad I didn't find this sooner. You solved my problem on shrinkage. It's been driving me crazy! Thanks ever so much!!
Love love love all your videos.
The BEST pie shell tutorial ever!! Thanks! How do you keep the crust from soaking up too much moisture from a pudding pie?
I looooooove your videos, bro. You explain everything so well! Best videos for me that am an absolute amateur, yet I am getting pro results.
Best video instructions for making pie crust! Thank you!
You sure do have great ideas....love them. Thank you for sharing your ideas!
Thank you! This was helpful! I didn’t know what “Blind Baking” was and how to use pie weights. Thanks!
I loved this video!!!!! Perfect for beginners.
After you blind-bake the pie crust, will you further burn the crust after you begin to bake a pumpkin, pecan or sweet potato pie?
Great teacher
Excellent explanation, thank you.
I love u! Love your series....thanks for all the great tips..
I wish I'd come across this tutorial 3 years ago! Great tips!
That's a beautiful pie crust!
beautiful! love the trick about getting all the crumbs incorporated
Very helpful! Thank you Thomas!
Thank u!! merry christmas!!
Hi Thomas... I was just under Sarah Carey's pie crust video. I now feel safe knowing you made a video as well
I love this series so much. It has redefined my cooking from the ground up. More Thomas Joseph :D :D :D
So helpful! Thanks so much! ❣️
lol one day my pie shell will look as good as the pie crust you showed in the beginning of the video. Thank you for your vlog my pie shells will get better.
Thk you Thomas enjoyed your video
Thanks. Very helpful
My first time here And I loved it
I like the deal of using the plastic wrap...cool, will make it!
Omg! Thank you very much for sharing your technique!! My hubby loves my pecan tarts.. ❤️❤️❤️
Very informative! Thank you!👍👍👍👍👍
Good explanation. Good pacing.
Thank you so much! Great demo...
Love your videos they are so well explain.
Great tips.
Your awesome love the way you work.
As usual Thomas you are the bomb.
Thank you so much for this video! I’m going to try this crust for homemade quiche ♥️
Love your videos
Agil cambio de cámaras, bien explicado,buena dicción, buenas recetas y lo mejor: sin ruidos ni músicas aturdidoras. Bravo.
This was great!
Wonderful video
Re: Food Processor - are you using a plastic blade or metal blade ? Good demo, one of the best I have seen...now for the actual doing it. Thanks for great demo. Earle Goodwin
My pie goals
Nice job!
I love it
Awesome!
You’re amazing. Your advice saved my pumpkin pie
His advise saved your little pumpkin butt.
LostInMySpace yep sure
Hi! I don't know if this will get any response, given how old the video is, but I have been wondering if I can bake the crust later on along with the filling? And if so, how will this affect the baking time and temperature?
💯💯💯💯💯😮😮😮😮😮
Best explanation quick and to the point
Gonna try this!!
Great video. what amount of beans did you use? (1/2 to 3/4 full?) . Also any tips when using a convection oven with no way to control fan speed (will this cause shrinkage?)
Great video!
Thank You for the nice work
Really like your videos so much!!! It helps me a lot. Thanks :D
Thanks man
I appreciate your advice!
I'm really learning from you thank you
Thanks chef i like it
I like the plastic wrap technique! Thanks for sharing.
very nice ,I really like the way you talk.
Love how friendly and helpful you are :)
My conundrum is regarding muffin and cake tops! Sometimes they peak rather horribly and are entirely uncooked inside. Why is that?
+crumbs31 Temperature too high. The outsides of the dough rise up, while the inside does not have enough time to heat up and cook through. Try a good oven thermometer and keep the heat to baking temperature (180C), not higher.
I tried the beans on the crust. Unfortunately, should've waited until it cooled a little. While removing the paper, a little stuck to the crust, and wham, on to the floor went most of the pie crust guess I'll spray a little non stuck stuff to the bottom of the parchment paper next time. I love the hint about crunching the paper though as I'm doing this also for my cookies. Makes it much easier to handle.